BAKE | UNMOLD | ENJOY
Indulge in a culinary journey with the founder of the Cordon Bleu Culinary School Chef Paul Pellaprat‘s Orange Blossom French Crêpes! This mouthwatering treat will whisk you away to Paris, one delectable bite at a time. Bon appétit!
Pierre Hermé’s “Crêpes” are sweet and full of Vanilla Fragrance! The batter needs to rest for 2 hours and it is so worth the wait!
These super light and delicious Limoncello “Crêpes” are made with Meyer Lemon Oil instead of the traditional butter.
Pierre Hermé’s “Crêpes” are so light and delicate. The beer brings so much to the batter, once it is cooked, it looks like a beautiful lace.
Paul Bocuse’s “Crêpes” are buttery, creamy and they are so much fun to make with a little Chocolate Swirl at the Center.
